Chicken, pink grapefruit and avocado salad with citrus vinaigrette recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 339 calories / serving
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A member of the citrus family, grapefruit grows in grape-like bunches - hence the name. This delicious salad is beautifully balanced with tartness of grapefruit, sweetness of honey and the creaminess of avocado.

  1. Cook the quinoa (or couscous) following the packet instructions, until al dente; drain well. Arrange on a serving platter along with the pecans, herbs and a little seasoning. Meanwhile, rub the chicken breasts with 1 tsp of the olive oil and some seasoning. Cook in a hot frying pan over a medium heat for 6 minutes on each side, until cooked through with no pink areas remaining. Remove from the pan and set aside to rest.
  2. Carefully peel the grapefruit using a sharp knife. Then, holding it over a bowl, segment the flesh, reserving any juice for the dressing. Set aside.
  3. To make a dressing, combine the lemon juice and zest, honey, remaining olive oil, grapefruit juice and a little seasoning in a jar with a fitted lid. Shake well and combine.
  4. Slice the chicken and arrange over the quinoa (or couscous), along with the avocado and grapefruit. Just before serving, pour over the dressing.

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  • Ingredients

  • 75g (3oz) quinoa or couscous
  • 2 tbsp toasted pecans, chopped
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped coriander
  • 2 chicken breasts
  • 3 tbsp extra-virgin olive oil
  • 1 pink grapefruit, segemented
  • 1 lemon, zested and juiced
  • 1 tbsp clear honey
  • 1 avocado, thickly sliced
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  • Energy 1413kj 339kcal 17%
  • Fat 21.7g 31%
  • Saturates 3.5g 18%
  • Sugars 7.7g 9%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 18.1g Protein 18.8g Fibre 3.2g

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